Many kinds of vegetables that have been eaten in Kyoto for more than 1,000 years

Kyoto, a prosperous center of Japanese culture since olden times. Unique vegetables have long been produced here, partly because the city is way inland and therefore a difficult place to get fresh fish, and partly because of the culture of vegetarian cuisine which grew up in the many temples and shrines. Kyo-yasai may take more time and effort to grow than many Western vegetables, but as a result many kinds of Kyo-yasai have unique and characteristic shapes and are more nutritious than general vegetables. Besides of course the role they play in the seasonal flavors of Kyoto, as represented by such articles as Shogo-in radishes, eggplants from Kamo and Horikawa burdock, Kyo-yasai are also a delight for the eyes.